Bakers Royale

Coconut and Citrus Cake

By 31 Comments

Here’s the thing when you are self-taught baker, you bake a lot and your basis for what works is reading cookbooks like novels, but the biggest learning curve comes from a lot of trial and error. At least that’s how it works for me.

Coconut and Citrus Cake

Coconut and Citrus Cake

A while back I started melting butter for cookies and not just in cookies that required a brown butter component. I tried it because I’m always forgetting to take out butter to soften it and was too lazy to cut it up for more surface area to bring the butter to temperature quickly. That said I wanted to see how the melted butter methodology would work in cakes. I first tried it in this pound cake recipe, with no compromise in texture or rise. So I thought time to test it once more in this citrus cake.

It worked. The recipe I used to do the comparison is based on my recipe from here. As for the flavor, I love the zing and bite the Satsuma provides against the sweetness of the coconut. 

On a different note, if you read my post on Monday, than you know I was hit with some very disturbing news regarding my little guy. Thank you all for the thoughtful comments and emails. I’m happy to say that we are on a great start to resolving the problem.

 A few notes:

  • Coconut cream is a base for many mixed drinks and can generally found near the liquor section of your store. Make sure to shake the can or the bottle before using as it can separate on the shelf.
  • I used a 10 cup bundt pan but if you don’t have one a regular 10 inch cake pan will work just as well. If you use a 10 inch pan, make sure to check the center for doness.
  • If Satsumas are not in season for your area, oranges will work just as fine. Lemons or limes will also work. If you use lemons or limes, I would reduce the zest by a tablespoon and adjust the juice to ½ cup since lemons and limes tend to be more tart than Satsumas or oranges.
  • Cake is best consumed within two days.

Coconut and Citrus Cake              

Preparation: Cover a 10 cup bundt pan with bake spray and dust with flour.

Ingredients:

  • ½ cup sour cream
  • ½ teaspoon baking soda
  • ½ cup coconut cream
  • 1 ½ cup sugar
  • 2 eggs plus one egg yolk
  • ¾ cup butter, melted
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • ½ cup shredded coconut, sweetened
  • ½ cup plus 2 tablespoon Satsuma juice, fresh squeezed
  • 5 tablespoon of Satsuma zest (about 5-6 large Satsumas)
  • 2 cups all purpose flour

Instructions:

  1. Place sour cream and baking soda in a bowl and whisk to combine. Set aside. Measure out coconut cream and set aside in separate bowl.
  2. Place sugar and eggs in a stand mixer bowl, fitted with a paddle attachment, and beat on medium to combine. Add in melted butter and beat on high until light and fluffy, about 3-4 minutes (mixture should resemble pancake mixture in texture). Add in vanilla, baking powder, shredded coconut, Satsuma juice and Satsuma zest, beat to combine.
  3. Turn off mixer. Combine coconut cream into sour cream mixture.  Using a sturdy spatula or a wooden spoon, fold flour in 3 batches into wet mixture, alternating with sour cream mixture. 
  4. Pour mixture into prepared pan and bake at 350 degrees F for about 45 minutes or until an inserted toothpick comes out clean. Let cake rest in pan for 10 minutes then release cake onto cooling rack.

Comments

  1. Diane says

    The cake sounds delicious. I don’t have the patience for trial and error, so I’m glad to learn them from you. 🙂

    Those photos are absolutely stunning.

  3. Ann P. says

    Oh no, it seems I missed monday’s bad news. 🙁 You and your family are in my prayers as you continue to deal with this challenge. I am glad that the resolution is off to a good start, though! And I totally get what you mean about baking as solace. I definitely feel like it’s therapeutic! You create beautiful and delicious things, Naomi!

  7. Becca says

    That’s great news that things are getting resolved.

    The cake looks beautiful and so do the pictures.

  8. Averie @ Love Veggies and Yoga says

    Gorgeous photography! I love the dark blue background with those vibrant oranges…beautiful!

  11. Shannon says

    That bundt cake pan is so beautiful. I recently received a miniture bundt cake pan that I am using the make a coconut blood orange cake! Great minds think alike.

  12. DessertForTwo says

    So sorry to hear you’re dealing with devastating news. My thoughts & prayers are with you & your family.

    Your cake & photos are gorgeous, as always 🙂

  13. Sydney Jones says

    Naomi, this cake looks and sounds absolutely divine!! I sincerely hope your bad news turns into something good that you are able to deal with. I bake and blog through my problems, too and it really seems to distract the mind.
    All the best
    xo

  15. Naomi says

    Hi Jan- No, salt, but I forgot it!! Although it didn’t seem to have any effect one way or another on the cake. . . good catch!

  21. Kathy - Panini Happy says

    I’m so glad to hear that things with your little guy are on the road to resolution. I’ll continue to be thinking about you guys.

    This cake sounds wonderful – kudos to you for experimenting with the melted butter.

  23. mireia says

    wow! I think I would never be able to pull the cake out from the pan… Oh well, now I may have to go, buy the baking mold and try!!! When my mom asks me I’ll say it was all your fault 🙂 hahaha

  30. Jen says

    This cake sounded amazing and I tried it yesterday! It took a few steps and couple of dishes but the end result was amazing. The coconut crunch amidst the citrusy sweetness totally worth it! Thank you for the recipe!

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